Chef Consultant Pro is an AI agent specializing in strategic gastronomic consulting for investors, hotel groups, restaurant chains, and companies in the food sector. Developed by AI Chef Pro, this assistant replicates the reasoning of a senior consulting chef with over twenty years of experience in haute cuisine and a decade dedicated to specialized consulting. Its main function is to transform data, concepts, and operational needs into professional documents: kitchen audits, technical specifications with detailed cost breakdowns, comprehensive concept developments, menu engineering, and turnaround plans. Mastering the prompts in this tool exponentially increases its delivery capacity, allowing users to obtain professional-level consulting in minutes instead of hours of internal work.
The key lies in the fact that Chef Consultant Pro is part of a broader ecosystem: AI Chef Pro brings together more than seventy artificial intelligence agents specializing in different aspects of the food industry, from recipe creation and supplier management to team training and product development for the industry. This integration allows the chef consultant to work seamlessly with other agents in the ecosystem, generating comprehensive solutions that cover everything from initial diagnosis to operational implementation. Mastering the specific prompts for this agent transforms any professional in the sector into a more efficient, precise, and competitive food consultant.
This guide is part of our AI Chef Pro Prompt LibraryIf you're still not sure what a prompt is, start with this basic guide.
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Importance of prompts in Generative AI for Chef Consultant Pro
Well-designed prompts bridge the gap between a generic inquiry and a culinary consulting deliverable that truly adds value for the client. In the realm of culinary consulting, where every decision has direct economic implications for food costs, menu profitability, and operational efficiency, the quality of the input determines the usefulness of the output.
- Data precision: A detailed prompt generates cost breakdowns with real losses, updated raw material costs and exact contribution margins, avoiding errors that cost the customer money.
- Strategic contextualization: Menu engineering requires understanding positioning, competition, and target audience; a prompt that includes these variables produces menu recommendations consistent with the business.
- Professional documentation: The generated technical data sheets and operating manuals meet industry standards, ready to be delivered without further editing.
- Time saving: The consulting chef can produce in one hour what would manually require full days of analysis and writing.
- Scalability: The same prompt framework can be used to audit several kitchens in a hotel group, standardizing the diagnostic process.
Examples of prompts in the context of Chef Consultant Pro
- Simple: "Calculate the cost of a porcini mushroom risotto considering a 35% loss in the fresh product and an 80% yield in the bomba rice. The supplier price is 18 euros per kilo for the mushrooms and 4,50 euros per kilo for the rice."
- Detailed: "Prepare a complete technical data sheet for a Galician beef steak tartare with the following parameters: presentation format in a 180-gram circular portion, accompanied by toasted bread, capers, gherkins, and pasteurized egg yolk. Include costs per serving considering a purchase price of €28 per kilo of sirloin, an 85% yield after deboning and trimming, a price of €12 per kilo for capers, €8 per kilo for gherkins, €0,50 per free-range eggs, and €0,40 per serving for artisanal bread. Calculate the target food cost at 28% and deduct the retail price excluding VAT."
- Creative: "Design the complete gastronomic concept for a contemporary Mediterranean restaurant targeting a professional clientele aged 35 to 55 in the center of Madrid. The premises have a 120-square-meter dining area with seating for 45, a 40-square-meter open kitchen, and an investment budget of €280.000. Develop the menu proposal with three lines: a fixed-price lunch menu, a dinner menu featuring market-fresh ingredients, and a selection of signature dishes. Include a positioning rationale, a visual identity proposal, and an estimated average check."
The more details you provide —quantities and technical parameters, city for the cost breakdown, output format—, the more refined and professional the response from Chef Consultor Pro will be.
Prompts for Kitchen Operations Auditor at Chef Consultor Pro
Kitchen Operations Auditor with over 15 years of experience in comprehensive diagnostics of professional kitchens. My role is to thoroughly analyze the profitability, operational efficiency, and quality of a restaurant business using specific metrics: actual vs. theoretical food cost, waste analysis by category, status of technical specifications and cost breakdowns, and profitability per menu item. Chef Consultant Pro assists me as an advanced analysis tool to generate audit reports with prioritized findings, improvement proposals with estimated ROI, and professional documents exportable to PDF for client presentation.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Analyze the cost breakdown of a dish and calculate its real cost," you could personalize it like this: "Calculate the complete cost breakdown of the dish 'Turbot Meunière with a garnish of green beans and lemon emulsion,' considering the actual losses: whole turbot (gross weight 1,8 kg, 45% loss during trimming), green beans (25% loss), butter (no loss). Apply the current HORECA market prices from January 2025: whole turbot €18,50/kg, premium butter €9,20/kg, green beans €4,80/kg, flour €2,10/kg, lemon €3,50/kg." Determine the actual food cost using a 220g serving of net turbot and present the cost per item broken down as a percentage and in euros. The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Perform a comparative analysis of actual vs. theoretical food costs for each menu item, identifying the 5 most significant deviations of the last month." | food cost audit | cost control |
| "Calculate the complete cost breakdown of the dish 'Wild mushroom risotto with summer black truffle and 24-month aged Parmesan' considering actual losses: Arborio rice (no loss), mixed mushrooms (30% loss), black truffle (20% loss), Parmesan (10% loss). Apply current HORECA prices and determine the target food cost with a weight of 280g of cooked rice." | cost breakdown with loss | data sheet |
| "Generate a kitchen audit report for a fine dining restaurant with 80 covers, identifying deviations in food cost above 2%, status of technical sheets (complete/incomplete/non-existent), losses by product category and profitability by menu family (starters, fish, meat, desserts)" | audit report | comprehensive diagnosis |
| "Perform a benchmark of HORECA prices for high-end raw materials in Spain for January 2025: wild sea bass, Cantabrian hake, A5 Wagyu beef, acorn-fed Iberian ham, black truffle from Teruel, Oscietra caviar. Compare with prices from 12 months ago and estimate the trend for 2025." | market benchmark | current prices |
| "Design a 30-day quick wins plan to reduce the food cost of a Mediterranean restaurant from the current 38% to the target 32%, without sacrificing quality: immediate actions on waste, renegotiation of suppliers, adjustment of portion sizes, optimization of yields per item" | Quick wins 30 days | quick improvements |
| "Develop a 90-day roadmap of structural improvements for a restaurant that needs to reduce food costs from 42% to 30%: brigade reorganization, implementation of complete technical specifications, just-in-time ordering purchasing system, cost control training, and daily inventory checks." | structural improvements 90 days | action plan |
| "Generate a photorealistic image of the signature dish 'Slow roasted suckling lamb with Reserva red wine reduction, black celery purée and Provençal herb crumble' for inclusion on the menu of a premium restaurant" | signature plate image | letter development |
| "Create a standardized technical sheet for the dish 'Galician-style octopus with extra virgin olive oil flavored with bay leaf smoke, smoked paprika and flaked salt' including: gross and net weights per serving, percentage of shrinkage during cooking, precise cooking time, serving temperature, costs per batch, expected yield and presentation photo" | full technical sheet | standardization |
| "Export to PDF the complete audit report of an industrial kitchen with food cost deviations of 18%, including: executive cover, summary of findings, analysis by menu family, table of theoretical vs. actual deviations, prioritized action plan with timeline and estimated implementation budget" | Export PDF | professional deliverable |
| "Propose a fee structure for a comprehensive restaurant kitchen audit consultancy for a 120-seat restaurant, including: initial audit (complete diagnosis), implementation (90-day follow-up on improvements), and team training (cost control workshops). Submit the budget in a professional proposal format." | proposal with fees | business model |
| "Analyze the profitability of a seafood restaurant's current menu by classifying dishes according to the star model (high margin and high volume), horses (high margin, low volume), puzzles (low margin, high volume), and dogs (low margin, low volume). Recommend which dishes to eliminate, reformulate, or rethink." | menu engineering | letter profitability |
| "Develop a Standard Operating Procedure (SOP) manual for waste control in a professional kitchen: raw material receiving protocol, storage by temperature and category, pre-preparation system with target yield, leftover and utilization control, daily waste record by category" | operations manual | loss control |
| "Conduct a food cost audit per service (lunch vs dinner) during a typical week, identifying which service generates the greatest deviations and proposing specific corrective actions to balance cost control." | audit by service | operational analysis |
| "Calculate the real vs. theoretical food cost of a 45-dish menu, identifying the 10 items with the greatest accumulated deviation and proposing pricing or portion size adjustments to achieve the target food cost of 31% without cannibalizing sales." | deviation analysis | cost optimization |
| "Design a training plan for the kitchen brigade (6 people) on cost control and waste management: learning objectives, content per session (technical sheets, cost breakdowns, portion control, use of by-products), duration, methodology and skills assessment" | training plan | knowledge transfer |
Remember: Professional Consulting Chef It structures the audit in minutes, but a true diagnosis requires seeing the operation and the data. Use it to organize findings and prioritize by economic impact.
Prompts for Gastronomic Concept Developer and Menu at Chef Consultant Pro
As a Gastronomic Concept and Menu Developer, your role is to merge culinary creativity with business profitability from the project's inception. Chef Consultant Pro helps you transform concepts into actionable documents: precise cost breakdowns with real waste, comprehensive technical specifications, menu engineering with profitability analysis, and professional deliverables to present to investors or opening teams.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Give me a cost breakdown for the mushroom risotto," you could personalize it like this: "Generate the complete cost breakdown for a shiitake and black trumpet mushroom risotto for a mid-to-high-end restaurant menu in Madrid, indicating the percentage of mushroom waste (consider 20% fresh mushrooms), the cost of raw materials per serving, the selling price with a target food cost of 32%, and the contribution margin." The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Calculate the cost breakdown of a Galician beef steak tartare with a baguette garnish and Dijon mustard for a premium menu, considering a 35% loss in cutting the piece and a target food cost of 28%" | Cost breakdown with waste and profitability | Costs and profitability |
| "Analyze the actual vs. theoretical food costs of the restaurant 'La Tasca Moderna', which has a weekly kitchen turnover of €45.000 with the following consumption: fish €8.200, meat €6.800, vegetables €2.100, and beverages €4.500 in the same period. Calculate deviations by category and propose corrective actions if the actual food costs exceed the target of 32%." | Audit of actual vs theoretical food costs | Cost control |
| "Generate the complete technical sheet for the dish 'Hake in the koskera style with Tolosa beans' including: description, ingredients with grams per serving, step-by-step preparation procedure, serving temperature, preparation time, cost of raw materials, selling price with food cost of 30%, reference photograph (Basque haute cuisine style)" | Signature cymbal technical sheet | Letter development |
| "Create a photorealistic image of a signature dish called 'Suckling lamb with Payoyo cheese, thyme honey and seasonal vegetables' to be featured on the menu of a signature restaurant in Toledo. Minimalist plating style, main ingredient, earth tones and deep greens." | Signature plate image generation | Concept development |
| "Prepare the menu audit report for an 80-seat restaurant in Valencia, proposing to restructure the menu from 45 to 32 items. Analyze the contribution matrix (stars/horses/puzzles/dogs), identify the 5 lowest-margin dishes that should be removed, and recommend 3 new dishes to optimize menu engineering." | Letter audit report | Menu Engineering |
| "Actual market price benchmark for haute cuisine products in Spain (Galician breed beef, line-caught monkfish, black truffle mushrooms, Payoyo cheese) and prepares a comparison with prices from 12 months ago based on data from Mercamadrid and Horeca suppliers for the current month" | Market price benchmark | Market research |
| "Design the roadmap for opening a contemporary Mediterranean cuisine restaurant in Barcelona: phase 1 (30 days) menu quick wins and basic training, phase 2 (60 days) optimization of cost breakdowns and controls, phase 3 (90 days) complete production and service system with a food cost target of 31%" | Phased opening roadmap | Project planning |
| "Develop the commercial proposal for investors of a gastrobar restaurant project in Seville: gastronomic concept, initial menu of 28 dishes, estimated investment in kitchen equipment (€35.000), estimated average ticket (€38), weekly cover projection (€420), and consulting fees for concept development (€8.500)" | Proposal with fees | Commercial documentation |
| "Generate the Standard Operating Procedures (SOPs) for the cold area of a restaurant with a tapas and portions menu, including: specifications for the preservation of raw materials, shelf life, display temperatures, plating and presentation procedures, and a service closing checklist." | Standard Operating Procedures (SOPs) Manual | Operational documentation |
| "Plan the brigade training plan for the opening of a contemporary Italian restaurant kitchen: team structure, skills required per position, training schedule (40 hours per person in 3 weeks), skills assessment and transfer of technical sheets for the 12 star dishes" | Brigade training plan | Training and transfer |
| "Compare the actual cost of raw materials for a 7-course tasting menu (excluding beverages) in three scenarios: in-house restaurant (central kitchen), external (chilled line), and a combination of both. Consider spoilage, waste, and the cost of additional staff. Recommend the optimal option for a group with 3 establishments." | Comparative cost analysis | Viability study |
| "Create the menu for a Japanese Nikkei restaurant with Spanish fusion cuisine for opening in Madrid: structure of sections (cold, hot, robata, Signature, desserts), 24 total references, average menu price €42, profitability analysis per section, and proposal of 3 signature dishes with detailed cost breakdown" | Full letter with profitability | Concept development |
| "Difference between quick wins (first 30 days) and structural improvements (60-90 days) to optimize the profitability of a menu that currently operates at 38% food cost: immediate pricing actions and elimination of low-performing products vs implementation of a technical data sheet system, waste control and team training" | Quick wins vs. structural improvements | Improvement plan |
| "Export to PDF the complete concept development dossier for a beach club in Marbella: descriptive report of the concept, menu of 35 references with photographs, cost breakdowns of the 10 best-selling dishes, investment plan for equipment (€55.000), and projection of profit and loss statement year 1" | Export deliverable to PDF | Professional documentation |
| "Evaluate the feasibility of introducing a fifth range product line (high-end ready meals) for a 2 Michelin star restaurant: analysis of investment in machinery (€120.000), production cost per unit, selling price in the Horeca channel (35% margin), and expected payback at 18 months" | Fifth range product development | Innovation and diversification |
A good concept is born with profitability built in. Use these prompts to design menus and technical sheets with a target food cost; your judgment and the final tasting determine the dish.
Prompts for Kitchen Turnaround Specialist in Crisis at Chef Consultant Pro
A Kitchen Turnaround Specialist is the professional who rescues loss-making operations, identifies the root causes of operational and financial decline, and restores profitability within 60-90 days without compromising quality. The Professional Chef Consultant program provides a rapid diagnostic methodology, cost control tools, and an implementation roadmap that can be executed with your own team.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Calculate the cost breakdown of a dish from the menu," you could personalize it like this: "Calculate the complete cost breakdown of the dish 'Galician-style turbot with garlic and paprika sauté and roasted potatoes,' including the current market price of a whole turbot (average weight 1,8 kg), the percentage of waste due to butchering (40% bones and scraps), the cost of the other ingredients, profitability with a selling price of €34,90, and a target food cost of 28%." The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Conduct a food cost audit comparing the theoretical (32%) versus the actual (41%) in a Mediterranean cuisine restaurant with an average ticket of €28, identifying the 5 items with the greatest deviation and proposing immediate corrective actions" | food cost audit | costes |
| "Generate the complete cost breakdown of a set menu with three first courses, three main courses, a drink and coffee at a selling price of €18,50, calculating the cost of raw materials per dish with specific waste margins (fish 45%, meat 30%, vegetables 20%) and a target food cost of 26%" | cost breakdown of daily menu | costes |
| "Create the standardized technical sheet for the dish 'Roast suckling lamb with Pedro Ximenez reduction and celeriac purée', including exact weights per diner, step-by-step preparation procedure, critical control points, expected yield and presentation photograph" | technical specifications plate | data sheet |
| "Generate a photorealistic image of a turnaround signature dish: 'Monkfish loin steamed with Mediterranean herbs, marjorama beurre blanc, and pickled seasonal vegetables,' for use on the new recovery menu." | signature plate image | concept development |
| "Export to PDF the complete operational audit report of a kitchen in crisis, including food cost diagnosis, menu profitability analysis, 30-day quick wins plan and 90-day structural improvement roadmap, with comparative tables and executive recommendations" | Export PDF report | consulting deliverable |
| "Find current Horeca market prices for southern lobster, Cantabrian hake and Galician breed beef in Spain (2024), indicating reference supplier, price per kilogram at origin and negotiation margin for orders of more than 20 kilos per week" | benchmark market prices | market data |
| "Prepare the audit report of an urban restaurant kitchen with 120 covers, average ticket €42, actual food cost of 38% (target 31%), menu of 45 dishes and brigade of 8 people, diagnosing the root causes and proposing a recovery plan in 90 days" | kitchen audit report | consulting deliverable |
| "Design a turnaround plan differentiating quick wins executable in the first 30 days (reduction of waste, renegotiation of suppliers, elimination of 5 slow-moving dishes) from the structural improvements needed in 60-90 days (new engineered menu, portion control by weighing, training of a cost brigade)" | quick wins vs structural improvements | recovery plan |
| "Analyze the current 52-course menu of a signature cuisine restaurant, classifying each dish according to the menu engineering model (stars, horses, puzzles, dogs) based on popularity and margin, and recommend which dishes to remove, reformulate, or incorporate to optimize total profitability to 65%." | menu engineering | letter analysis |
| "Propose a reorganization of the kitchen brigade for an 80-seat restaurant that currently has 12 people with blurred roles, defining positions, responsibilities, an optimized organizational chart and a cost control training plan to reduce food costs from 39% to 31% in 90 days." | brigade reorganization | operational structure |
| "Calculate the financial impact of reducing food costs from 41% to 32% in a restaurant with a monthly turnover of €85.000, detailing the monthly savings in raw materials, the increase in gross margin, and the payback period for training and controls if the cost of the consulting program is €6.500." | financial impact turnaround | analysis of rentability |
| "Develop a business proposal for a turnaround consultancy for a hotel group with 3 of its own restaurants, including initial diagnosis, 90-day action plan, defined deliverables, assigned team, fees (per project or monthly retainer) and guarantees of measurable results in food cost reduction" | consultancy proposal fees | consulting deliverable |
| "Develop a basic cost control operations manual for a recovering kitchen, including SOPs for receiving goods (weight and temperature control), storage (FIFO and inventory control), production (technical data sheets and portion weighing) and daily closing (calculation of actual vs theoretical consumption)" | cost control manual | consulting deliverable |
| "Design a 4-session training program for the kitchen brigade (6 cooks) focused on cost control, including syllabus, practical costing exercises, waste control and presentation of results, with the objective of reducing food costs by 8% in 90 days." | brigade training plan | consulting deliverable |
| "Evaluate 5 alternative suppliers of fresh produce (fish, meat, vegetables) for a restaurant that currently has only one supplier with prices 15% above the market, comparing quality, price, delivery service and payment terms to optimize the monthly purchase of €12.000" | supplier evaluation | purchase optimization |
In a turnaround, speed and data are key. These prompts help you cut food costs and reorganize the team without sacrificing quality; measure weekly during the stabilization period.
Prompts for Kitchen Opening Project Manager at Chef Consultant Pro
As a Kitchen Opening Project Manager, you need a strategic partner to help you plan, execute, and deliver opening projects within the agreed budget and timeline. Chef Consultor Pro assists you in designing professional kitchens with HACCP workflows, developing operations manuals, creating an opening roadmap, and training teams through service simulations.
How to use these prompts
These are starting points that you can adapt to your kitchen and your menu. For example, if you start with the prompt "Give me a basic cost breakdown for a dish on my menu," you could personalize it like this: "I need the complete cost breakdown with waste and retail price for a shiitake mushroom risotto, considering that whole mushrooms have a 30% waste rate and I need a 3.5x profit margin to reach a food cost of 28%." The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Generate the complete cost breakdown of a shiitake mushroom risotto with a 30% loss, RRP for a 3.5xy margin, target food cost of 28%" | Costs and breakdowns | Cost breakdown with loss |
| "Compare the theoretical (24%) vs. actual (31%) food cost of a 45-dish menu, identifying the 10 items with the greatest deviation and proposing corrective actions." | Food cost audit | Deviation analysis |
| "Create the standardized technical sheet for a signature dish of roasted sea bass with herb crust, including weight, cooking technique, cutting point and plating with visual reference" | Technical specifications | Plato signature |
| "Create a photorealistic image of a bluefin tuna tartare with avocado, black sesame and extra virgin olive oil, in a minimalist contemporary plating style." | Concept development | Image generation |
| "Export to PDF the complete food cost audit report of the Mar&Tierra restaurant opening project with cost breakdowns, deviations and a 90-day action plan" | Deliverables | Export PDF |
| "Provides updated prices for premium raw materials in Spain for 2024: sea bass, hake, monkfish, suckling lamb, wagyu beef and shiitake mushrooms per kilogram" | Benchmark | Current market prices |
| "Develop a roadmap for opening a kitchen for an 80-seat restaurant in 90 days, including equipment, hiring a team, training, and service simulations." | Planning | Opening Roadmap |
| "Design the organizational chart for the hot kitchen, cold kitchen, pastry and logistics brigade, with job descriptions, remuneration and skills required for opening" | staffing | Brigade organizational chart |
| "Create the Kitchen Operations Manual (SOPs) for a fine dining restaurant, including HACCP hygiene standards, temperature control, FIFO rotation, and traceability." | Operations manual | HACCP SOPs |
| "Develop the opening training plan for a 12-person brigade, including a training schedule, skills assessment, and daily mise en place checklist." | Training | Training plan |
| "Identify quick wins (first 30 days) vs structural improvements (60-90 days) to reduce food costs from 34% to 28% without losing quality, with concrete and responsible actions." | Turnaround | Quick wins vs structural |
| "Perform menu engineering: classify the 50 menu items into stars, horses, puzzles, and dogs based on margin and turnover, proposing actions to optimize the menu." | Menu Engineering | ABC Classification |
| "Design the layout of a 120m² professional kitchen with HACCP flows, work zones, installed equipment and brigade layout to maximize efficiency" | Equipment | Plan and layout |
| "Prepare the commercial proposal for the kitchen opening consulting service, including scope, phases, deliverables, timeline, and investor fees." | Book a Consultation | Commercial proposal |
| "Create the quality control sheet for receiving raw materials, with acceptance criteria by category, receiving temperature, and traceability documentation" | QA | Receiving raw materials |
A successful opening is achieved in the pre-opening phase. Use these prompts to finalize equipment, SOPs, and training before day one; service drills prevent opening-day surprises.
🚀 Take your bakery to the next level with the AI Chef Pro ecosystem
Four tools to make your food business more creative, efficient, and profitable.
Prompts for Cost Control and Profitability Consultant at Chef Consultant Pro
As a Cost Control and Profitability Consultant, your mission is to optimize the economics of every dish, menu item, and culinary operation. Chef Consultant Pro helps you build accurate cost breakdowns with real waste, design data-driven menu engineering, and generate professional documentation that justifies your recommendations to management.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Calculate the cost breakdown for lobster ravioli with cardamom sauce considering a target food cost of 28%," you could personalize it like this: "Calculate the complete cost breakdown for lobster ravioli with green cardamom sauce for a fine dining restaurant in Madrid. Use a supplier price of live lobster at €42/kg, actual losses (cooking 15%, meat extraction 35%), fresh pasta made with kamut semolina (€8/kg), premium salted butter (€18/kg), whole milk cream (€6,50/l), Oscietra caviar (€280/kg for finishing). Target food cost 28%, target margin on the menu 72%." It includes yield per serving, chef's hourly preparation cost (€18/hour), gas cost (€0,12/hour), and recommended retail price excluding VAT for a real margin of 72% on total cost. The more specific you are, the better the result.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Conduct a food cost audit of the last quarter in a Mediterranean cuisine restaurant with 4 outlets and 1.200 covers/week, comparing the theoretical food cost by department (cold kitchen 32%, hot kitchen 28%, pastry 35%, bar 45%) versus the actual cost, and identify the 5 items with the greatest deviation and their probable causes." | Audit of Actual vs. Theoretical Food Costs | Cost Control and Profitability |
| "Generate a complete cost breakdown of Japanese A5 wagyu rib (purchase price €180/kg) for a tataki dish with sake and honey reduction, considering 25% loss from deboning, 12% loss from cleaning, 8% loss from cooking, 55% final yield, 180g portion, and calculate the actual food cost with a selling price of €85." | Cost Breakdown with Realized Loss | Cost Control and Profitability |
| "Create the complete technical sheet for a signature dish of wild sea bass en papillote with seasonal vegetables, black olive relish and reduced fish stock, including: dish description, ingredients with supplier and unit price, step-by-step preparation process with times and temperatures, photograph of the finished dish, cost of raw materials, cost of labor (team of 5 people, average hourly cost €14), energy cost, cost of tableware, yield and percentage of waste, final cost breakdown and selling price with a 70% margin" | Complete Technical Specifications of Dish | Menu and Card Engineering |
| "Design the menu engineering (popularity-profitability matrix) for a 45-dish menu in a signature restaurant with an average check of €65, classifying each dish into stars (high popularity, high margin), horses (high popularity, low margin), puzzles (low popularity, high margin) or dogs (low popularity, low margin), and recommend which dishes to eliminate, reformulate or reposition, justifying with target turnover data of 15% per week per dish." | Matrix Menu Engineering | Menu and Card Engineering |
| "Create a photorealistic image of a dish of boneless Galician beef cheek confit for 12 hours in Ribera del Duero red wines with truffled potato puree and leek chips, presented in a handcrafted black ceramic bowl, with professional studio lighting, for use on digital menus and social media." | Plate Image Generation | Concept Development and Presentation |
| "Investigate the current prices of high-end raw materials in the Spanish market (wild fish from the fish market, meat from native breeds, seasonal products from January 2025) and develop a comparative benchmark with prices from 12 months ago, identifying products with the highest percentage increase and their impact on the cost breakdown of the best-selling dishes." | Market Price Benchmark | Purchasing and Optimization |
| "Prepare a comprehensive operational audit report for an 80-seat restaurant that is losing money (operating margin -2%), including: analysis of missing dish cost breakdowns (28 out of 45 dishes are missing), food cost deviation (theoretical 31%, actual 39%), uncontrolled waste (average waste 18% vs. target 8%), list of quick wins implementable in 30 days (reduce food cost by 4 points) versus structural improvements needed in 60-90 days (card system, brigade training, purchasing control), and a proposal for consulting fees for implementation." | Audit Report and Proposal | Consulting Deliverables |
| "Calculate the real cost of cross-utilization for a weekly menu with 3 set menus (12 starters, 12 main courses, 12 desserts) in a restaurant with 60 seats, optimizing the purchase of vegetables so that the same product is served in at least 3 different dishes (e.g., carrots in starter, main course, side dish), estimating potential savings as a percentage of total purchase cost and proposing a purchase plan with comprehensive utilization." | Cross-Utilization and Optimization | Purchasing and Optimization |
| "Develop a strategic pricing plan for a premium brunch menu in a 5-star hotel (150 covers on weekends, target ticket price €38), considering: price-demand sensitivity analysis, psychological price (decimal places 9), competitors (5 competing brunches within a 5km radius with a price range of €28-€52), marginal cost per additional cover (raw materials €8,50, proportional labor €6), and the optimal price that maximizes total margin without losing more than 12% of demand." | Strategic Pricing of Letters | Cost Control and Profitability |
| "Create a 90-day roadmap to implement a cost control system in a chain of 8 Italian restaurants, detailing: phase 1 (days 1-30) – initial audit, creation of pending technical specifications, training of Chefs de partie in cost breakdown; phase 2 (days 31-60) – implementation of daily weighing of raw materials, control of waste per item, weekly food cost per restaurant; phase 3 (days 61-90) – menu review according to menu engineering, negotiation with suppliers, KPI dashboard per outlet; include deliverables, responsible parties and success metrics" | 90-Day Implementation Roadmap | Consulting Deliverables |
| "Simulate the impact of removing 6 low-performing dishes (turnover <8% weekly) from a 38-dish menu in an urban restaurant, calculating: theoretical inventory reduction (savings in stock €2.400), projected improvement in overall food cost (current point 34%, target 31%), release of space in cold storage and production capacity, and estimated recovery of sales per cover through repositioning star dishes on the menu." | Impact Analysis Letter | Menu and Card Engineering |
| "Design a 20-hour training plan for the kitchen brigade (6 people) on cost control and cost breakdowns, structured in 4 modules of 5 hours each: Module 1 – fundamentals of cost breakdown and waste calculation (theory + practice with 10 recipes); Module 2 – weighing and portion control in real service (quality control during 3 services); Module 3 – analysis of deviations and daily quick fixes; Module 4 – use of an Excel template for food cost control and weekly reporting. Include objectives, evaluation, and materials." | Brigade Training Plan | Consulting Deliverables |
| "Export to PDF a professional commercial proposal dossier for a cost control consulting project in a hospitality group with 3 restaurants (total 350 covered, annual turnover €2,8M, current average food cost 38%), including: executive summary, preliminary diagnosis, work methodology, 90-day intervention plan with quick wins and structural improvements, proposed investment (fees €8.500 per month x 3 months), guarantee of results (reduction of food cost to 32% in 90 days), proposed consulting team, and comparable success stories." | Commercial Proposal PDF | Consulting Deliverables |
| "Calculate the real food cost of a 7-course tasting menu in a Michelin-starred restaurant, breaking down: cost of raw materials per dish (including waste from each preparation), cost of labor per dish (total preparation time 4,5 hours, average hourly brigade cost €16,50), cost of energy and gas (ovens, stoves, refrigeration), cost of tableware and presentation, cost of water and other proportional services, and the selling price needed for margins of 68% (net of VAT), comparing with the current price of €155 and suggesting adjustments." | Food Cost Tasting Menu | Cost Control and Profitability |
| "Develop a Standard Operating Procedure (SOP) for kitchen waste control, including: merchandise receiving protocol (temperature, weight, quality, documentation), storage protocol (temperatures, locations, FIFO, rotation), production protocol (weighing raw materials before preparation, expected yield per category), service protocol (portion control, dish sent vs. dish sold), closing protocol (physical inventory, calculation of actual waste, recording of waste), and daily record templates for each phase." | SOP Shrinkage Control Manual | Consulting Deliverables |
Profit margins depend on cost analysis and the sales mix. These prompts help you calculate costs, redesign your menu for profitability, and optimize purchasing; validate each change with real data.
Prompts for Trainer and Knowledge Transfer in Professional Chef Consultant
You are a Professional Chef Consultant, specializing in culinary training and knowledge transfer. You assess team competencies, design customized training programs, implement performance standards, and ensure that knowledge is integrated into the team so that the system functions autonomously after your departure.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Give me a basic cost breakdown for a dish," you could personalize it like this: "Generate the complete cost breakdown for the dish 'Turbot meunière with noisette butter and scallops,' considering a 45% loss of whole fish, a 55% yield after cleaning, the cost of Charentes-Poitou PDO butter, the cost of Cape capers, and calculate the actual food cost with a selling price of €38." The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Perform an audit of the actual vs theoretical food cost of the restaurant 'La Tasca del Mar' comparing the last 8 weeks by section (meat, fish, vegetables, wine cellar) and identify the biggest deviations with their probable causes" | Cost audit | Management control |
| "Generate the complete cost breakdown of the dish 'Roast suckling lamb with mashed potatoes and Pedro Ximenez reduction' including 30% loss of suckling lamb, 65% deboning yield, raw material cost per serving and the target food cost percentage at a selling price of €52" | Cost breakdown with loss | Technical specifications |
| "Create the standard technical sheet for 'Wild mushroom risotto with black truffle from Teruel and 24-month aged parmesan' including exact weights, phased execution process, critical control points, preparation time, yield per portion and reference photograph of the finished dish" | Technical specifications of the plate | Standard documentation |
| "Generate a photorealistic image of the signature dish 'Spider crab from Ría de Arousa with yellow lemon dressing, extra virgin olive oil from Sierra de Cazorla and fresh chervil' for use on the restaurant's menu and social media." | Signature plate image | Concept development |
| "Export to PDF the complete training plan for the kitchen brigade of the 'Villa Serena' Boutique Hotel, including a 4-week immersion program, a schedule of theoretical sessions, practical checklists, skills assessment by position, and a timeline for progressive autonomy." | Training plan | Deliverable documentation |
| "Research current salaries in the Spanish HORECA sector for chefs de partie, sous chefs and executive chefs in medium-to-high-level cities (Madrid, Barcelona, Valencia, Seville) including salary range, additional benefits and trends in the gastronomic labor market 2024" | Salary benchmark | Market analysis |
| "Prepare a commercial proposal for training consultancy for the gastronomic group 'Sabores del Norte' that includes an initial skills assessment, a 3-month training program for 12 brigade members, a transfer plan to middle management, teaching materials, and fees per phase of the project." | Consulting proposal | Business development |
| "Prepare a report of quick wins (first 4 weeks) versus structural improvements (60-90 days) for an 8-person brigade with a food cost of 38% (target 32%), staff turnover of 45% annually and inconsistent quality on the pass line, prioritizing immediate high-impact actions and a medium-term transformation plan" | Improvement plan | Strategic Roadmap |
| "Design the assessment of technical skills for a professional kitchen, evaluating 15 critical skills: mise en place, waste control, execution of technical sheets, working under pressure, section leadership, HACCP compliance, inventory management, communication with the dining room, production planning, presentation of dishes, use of equipment, time optimization, apprentice training, incident resolution, and continuous improvement." | Competency assessment | Equipment diagnostics |
| "Develops the training program for middle managers (chef de partie and sous chef) including modules on culinary leadership, economic management of the section, preparation of cost breakdowns, quality control, team motivation, supplier management and decision making under pressure, with a duration of 40 hours and a theoretical-practical methodology" | Leadership training | Leadership Development |
| "Create the SOPs (Standard Operating Procedures) for mise en place for the fish section, including a daily checklist for receiving and storing (temperatures, ice, presentation), the cleaning and filleting process for the 8 main species, mise en place of accompanying items, the preservation procedures during service, and a closing protocol with leftover management." | Section SOPs | Operating procedures |
| "Develop a knowledge transfer plan to ensure that the consulting chef can leave the project after 90 days, leaving behind a self-sufficient system, including a checklist of minimum competencies per position, an autonomy validation process, documentation of critical processes, an incident escalation protocol, and a post-consulting follow-up schedule." | Transfer plan | Project sustainability |
| "Perform the calculation of real vs theoretical food cost of the 7-course tasting menu of the 'El Jardín Secreto' restaurant, identifying deviations per dish, analyzing causes (excessive losses, inconsistent portions, waste in the cold chain) and a corrective action plan with quantifiable objectives for 30 days" | Deviation analysis | Cost control |
| "Generate the cost breakdown with loss of 'Joselito acorn-fed Iberian pork loin with celeriac puree and reduced bone broth' considering Iberian pork yield of 62%, cooking loss of 18%, cost of bones for broth and calculate the selling price for food cost of 28%" | Cost breakdown with loss | Menu Engineering |
| "Design the opening roadmap for the 'Costa Viva' restaurant, including a 12-week timeline prior to opening with phases for equipment, hiring of staff, technical training, service simulations, menu adjustments, and a pre-opening quality plan, with key milestones, assigned responsibilities, and validation criteria." | Opening Roadmap | Project planning |
The consultant who truly succeeds leaves behind an autonomous team. Use these prompts to train your team and transfer the methodology; document everything before closing the project.
Prompts for Product, Industry and Business Development from the Consultant at Chef Consultant Pro
Chef Consultor Pro is your strategic partner in product development for the food industry and in building your own brand as a culinary consultant. From standardizing ready-to-eat recipes to creating business proposals with clear fees, the agent helps you transform your culinary expertise into scalable industrial solutions and a profitable, differentiated consulting business.
How to use these prompts
These are starting points that you can adapt to your kitchen and your collection. For example, if you start with the prompt "Give me a cost breakdown for a dish," you could personalize it like this: "Calculate the complete cost breakdown for lobster ravioli with noisette butter for a fine dining restaurant, considering that a whole lobster has a 55% loss when cleaned, and indicate the actual food cost per serving if the price of a kilogram of live lobster is €42/kg in the current market." The more specific you are, the better the result will be.
| Prompt / Request | Area / Target / Pain Point | Category |
|---|---|---|
| "Give me the cost breakdown for this dish" | Costs and breakdowns | Basic cost breakdown |
| "It generates a benchmark of current Horeca raw material prices in Spain for the main white fish, prime meats and seasonal vegetables, indicating price ranges per kilogram at origin and in the wholesale market" | Market benchmark | Current prices |
| "Calculate the actual vs. theoretical food cost of a market restaurant with an average ticket of €38, indicating the standard deviations by product family and proposing corrective actions if the actual food cost exceeds the target of 28%." | Costs and breakdowns | Food cost: real vs. theoretical |
| "Generate the complete technical sheet for a signature dish of roasted sea bass with herb crust, including exact weights, origins of raw materials, step-by-step preparation process, optimal cooking point, presentation, serving temperature and tolerance margin" | Product development | Technical sheet |
| "Create a photorealistic image of a Code noir signature dish: white chocolate sphere with a mango heart and hazelnut crumble, haute cuisine presentation on black slate with edible floral decoration" | Product development | Image of a plate |
| "Export to PDF the complete consulting proposal for a menu development project for a new restaurant in Madrid, including scope, 8-week timeline, deliverables, assigned team, and economic proposal with a breakdown of fees." | Consultant's business | Commercial proposal PDF |
| "Develop an improvement plan for an industrial kitchen in crisis that differentiates between quick wins implementable in 30 days (reduction of waste, renegotiation of purchases, portion control) and structural improvements needed in 60-90 days (reorganization of brigade, implementation of technical data sheets, new purchasing system)" | Turnaround and improvement | Quick wins vs structural |
| "Prepare a fee proposal for a fifth range product line development project for a food company, with a scope of 12 standardized recipes, technical documentation for production, initial training for the kitchen team and 3 months of follow-up, indicating price per hour and total" | Consultant's business | Fee proposal |
| "Design the roadmap for opening an 800m² central kitchen for a casual restaurant chain, including necessary equipment per zone, brigade size, HACCP workflows, construction schedule, service simulations and opening training plan in 16 weeks" | Opening project | Central Kitchen Roadmap |
| "Develop a standard operating procedures (SOPs) manual for a centralized takeaway food production kitchen, including protocols for receiving raw materials, temperature control, traceability, mise en place, cooking, cooling, regeneration and plating, with daily visual checklists" | Opening project | Standard Operating Procedures (SOPs) Manual |
| "Calculate the cost breakdown of a premium A5 wagyu burger for a gourmet burger chain, considering a 25% cooking loss, bread yield, and determine the selling price needed to maintain a food cost of 26% with an average ticket of €18,50." | Costs and breakdowns | Industry cost analysis |
| "Analyze the profitability by product family (starters, main courses, desserts, drinks) for an industrial catering company that serves 2500 meals daily, identifying margins per cover and proposing menu optimization based on turnover and margin data." | Product development | Menu Engineering |
| "Prepare a raw material cost audit for a chain of 12 restaurants with an annual turnover of €8,4M, identifying the 5 families with the greatest deviation in food cost from the target and proposing an action plan with potential savings." | Audit | Audit report |
| "Develop the gastronomic concept and complete menu for a healthy bowl brand for franchise, including 8 base recipes with 4 proteins and 3 interchangeable sauces, cost calculation per bowl, pricing for three price levels (€12,90, €15,90, €18,90) and margin viability" | Product development | Concept and letter |
| "Create a comprehensive consulting proposal to launch a premium sous-vide prepared food brand, including initial diagnosis, menu design of 15 items, technical specifications for production, quality control plan, pricing and expected margin, and launch budget" | Consultant's business | comprehensive proposal |
From the plate to the ready-to-eat line, there's a method. Use these prompts to standardize your product and structure your own consulting business; your documented results are your best selling point.
Tips and Usage Advice for Professional Chef Consultant
Apply these tips to get the most out of every conversation with the agent:
Cost breakdowns
- Always include the supplier price, estimated waste, and actual product yield for accurate calculations.
- Example: "Calculate the raw material cost of a hake dish in green sauce considering a price of 22 euros per kilo at the fishmonger, a 42% loss and a 75% yield of the loin."
Contextualization
- Add information about the type of establishment, the target audience, and the positioning so that the menu recommendations are strategic.
- Example: "For a Basque restaurant in the Salamanca district with an average check of 65 euros, develop a vermouth proposal with paired products." (CORRECTED: "For a Basque restaurant in the Salamanca district with an average check of 65 euros, develop a vermouth proposal with seasonal products.")
Format
- Always specify the desired output format: bill of materials table, technical data sheet in PDF, list of recommended suppliers, etc.
- Example: "Present the cost breakdown in table format with columns for product, quantity, unit, unit price, amount, percentage of total, and conservation notes."
Benchmarking
- Request comparisons with similar restaurants or market data to validate the proposed selling prices.
- Example: "Compare the proposed selling price for prawn risotto with the benchmark of mid-to-high-end Italian restaurants in Spanish cities." (CORRECTED: "Compare the proposed selling price for prawn risotto with the benchmark of mid-to-high-end Italian restaurants in Spanish cities.")
Losses
- Don't forget to specify the type of shrinkage according to the product: structural, due to cleaning, due to cooking or due to preservation.
- Example: "For beef steak, consider a structural loss of 15% due to deboning and an additional loss of 8% due to cooking." (CORRECTED: "For beef steak, consider a structural loss of 15% due to deboning and an additional loss of 8% due to cooking.")
Suppliers
- Request supplier recommendations based on geographic area to ensure costs are realistic and feasible.
- Example: "Recommend three suppliers of organic products in the province of Barcelona for beef, seasonal vegetables, and extra virgin olive oil." (CORRECTED: "Recommend three suppliers of organic products in the province of Barcelona for beef, seasonal vegetables, and extra virgin olive oil.")
SOPs
- It calls for the creation of standard operating procedures to ensure consistency in daily production.
- Example: "Develop the mise en place SOP for the cold storage department, including preparation times, storage temperatures, and quality controls." (CORRECTED: "Develop the mise en place SOP for the cold storage department, including preparation times, storage temperatures, and quality controls.")
Training
- Use the agent to design brigade training plans tailored to the team's level and the establishment's needs.
- Example: "Design a four-week training plan for a kitchen team with no experience in Japanese cuisine, including syllabus, practical exercises, and evaluation." (CORRECTED: "Design a four-week training plan for a kitchen team with no experience in Japanese cuisine, including syllabus, practical exercises, and evaluation.")
Turnaround
- In restaurant recovery processes, request a complete diagnosis with an action plan prioritized by impact and cost.
- Example: "Conduct a diagnostic assessment of a fusion cuisine restaurant with low turnover, a 45% contribution margin, and perceived quality issues. Provide a turnaround plan with priority actions." (CORRECTED: "Conduct a diagnostic assessment of a fusion cuisine restaurant with low turnover, a 45% contribution margin, and perceived quality issues. Provide a turnaround plan with priority actions.")
Iteration
- Use the initial answers as a basis to delve deeper, adjust, or request variations without needing to reformulate the entire context.
- Example: "Based on the previous cost breakdown, adjust the costs considering a 12% increase in the price of olive oil and propose three presentation alternatives to maintain the margin." (CORRECTED: "Based on the previous cost breakdown, adjust the costs considering a 12% increase in the price of olive oil and propose three presentation alternatives to maintain the margin.")
Frequently Asked Questions about Professional Chef Consultant
What is a Pro Consultant Chef?
It is an artificial intelligence agent specializing in strategic gastronomic consulting, developed by AI Chef Pro, which replicates the reasoning of a senior consulting chef to generate audits, cost breakdowns, technical specifications, concept developments, and operational plans.
How does it differ from a traditional cooking chef?
Chef Consultor Pro doesn't cook every day; he diagnoses, designs systems, develops strategic documents, and transfers knowledge for others to execute, just like a senior human gastronomic consultant.
Can I use the generated technical data sheets directly in my kitchen?
Yes, the technical data sheets include all the necessary parameters for production: recipes, weights, procedures, times, temperatures and costs, ready to implement.
How do you obtain raw material prices?
It uses up-to-date market references and benchmarks from the HORECA sector in Spain, although it is always advisable to check with local suppliers for maximum accuracy.
Is it suitable for hotel groups with multiple properties?
Absolutely, it is ideal for standardizing processes, developing corporate charters and auditing kitchens in a scalable way in hotel chains.
Can you help me with product development for the food industry?
Yes, it generates product sheets, technical specifications, performance calculations, and formulation proposals for companies in the food sector.
What level of experience does the user need?
It works for both experienced consulting professionals and investors or entrepreneurs who need initial strategic guidance.
Do cost breakdowns include labor costs?
They can be ordered with labor costs included, taking into account the hourly cost of personnel, processing times and indirect production costs.
Is it compatible with other AI Chef Pro agents?
Yes, it is part of an ecosystem of more than 70 agents that allow cross-functional work on complete restoration projects.
How do I guarantee the confidentiality of my business data?
AI Chef Pro uses data protection protocols and does not share information with third parties; in addition, you can request that sensitive data not be stored in subsequent conversations.
Explore more prompt libraries for AI Chef Pro agents
Each agent in the suite has its own prompt library. Don't limit yourself to just one agent: take advantage of your subscription by exploring other prompt libraries and unleash your creativity throughout the entire workflow.
- Prompts for Creative Cooking
- Prompts for Creative Pastry
- Prompts for Creative Chocolate Making
- Prompts for Creative Ice Cream Shop
- Prompts for Creative Baking
- Prompts for Fermentus with AI+
- Prompts for VegChef Plant-Based
- Prompts for Gastro Lexicum
- Prompts for a Gastronomic Consultant
- Prompts for Food Pairing AI
- Prompts for GenCal Shrinkage
- AI+ Catering Prompts
- Prompts for Burger Pro AI+
And consult the complete index in the AI Chef Pro Prompt Library, with all agents organized by category.
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